📝 About This Recipe
Maamoul is the crown jewel of Lebanese festive celebrations, traditionally prepared for Eid and Easter to signify the end of fasting. These melt-in-your-mouth shortbread cookies are crafted from a delicate blend of fine semolina and clarified butter, scented with the intoxicating aromas of rose and orange blossom waters. Each cookie is a hand-sculpted masterpiece, hiding a rich, spiced heart of Medjool dates or toasted nuts that offers a perfect balance to the buttery, crumbly exterior.
🥗 Ingredients
The Semolina Dough
- 2 cups Fine Semolina (Farina) (high quality)
- 1 cup Coarse Semolina
- 1 cup Ghee (Clarified Butter) (melted and cooled slightly)
- 1/4 cup Granulated Sugar
- 2 tablespoons Rose Water (pure food grade)
- 2 tablespoons Orange Blossom Water (pure food grade)
- 1/2 teaspoon Active Dry Yeast
- 1/4 cup Warm Water (about 105°F)
- 1 teaspoon Mahlab (ground cherry pit spice for authentic aroma)
The Date Filling
- 1 lb Date Paste or Pitted Medjool Dates (finely mashed)
- 1 tablespoon Butter (softened)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
Finishing Touches
- 1/2 cup Powdered Sugar (for dusting after baking)
👨🍳 Instructions
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1
In a large mixing bowl, combine the fine semolina, coarse semolina, sugar, and ground mahlab. Whisk together until well blended.
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2
Pour the melted ghee over the semolina mixture. Use your fingertips to rub the ghee into the grains (a process called 'bass') until every grain is coated. Cover and let it rest at room temperature for at least 12 hours or overnight; this allows the semolina to hydrate and soften.
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3
Prepare the date filling by mixing the date paste, softened butter, cinnamon, and nutmeg. Knead until smooth, then roll into small balls roughly the size of a marble (about 1 teaspoon each).
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4
Dissolve the yeast in 1/4 cup of warm water and let it sit for 5-10 minutes until it becomes frothy.
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5
Add the yeast mixture, rose water, and orange blossom water to the rested semolina. Gently knead the dough until it comes together into a soft, pliable ball. Do not overwork it, or the cookies will be tough.
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6
Cover the dough and let it rest for another 30-45 minutes to allow the flavors to meld and the yeast to activate slightly.
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7
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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8
Take a walnut-sized piece of dough (about 2 tablespoons) and roll it into a smooth ball. Flatten it in the palm of your hand to create a small disc.
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9
Place a date ball in the center of the dough disc. Gently fold the edges of the dough over the filling, pinching the top to seal it completely. Roll it again between your palms to ensure a smooth sphere.
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10
If using a traditional wooden Maamoul mold, lightly dust the mold with flour. Press the dough ball firmly into the mold to create the pattern, then tap the edge of the mold against a hard surface to release the cookie.
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11
Place the shaped cookies on the prepared baking sheets, leaving about an inch of space between them as they do not spread much.
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12
Bake for 15-20 minutes in the center of the oven. The cookies should be firm and cooked through but still pale on top; only the bottoms should be lightly golden.
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13
Remove from the oven and let them cool completely on the baking sheet. They are very fragile while warm!
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14
Once completely cool, dust generously with powdered sugar before serving.
💡 Chef's Tips
The 12-hour rest for the semolina and ghee is non-negotiable for the perfect melt-in-your-mouth texture. If the dough feels too dry or cracks while shaping, add a teaspoon of flower water at a time until it's pliable. Use high-quality ghee rather than butter for the dough to achieve that authentic, rich Middle Eastern flavor. Store Maamoul in an airtight container; they actually taste better the next day as the flavors develop. Avoid over-baking; the hallmark of a great Maamoul is its pale, delicate exterior.
🍽️ Serving Suggestions
Serve alongside a small cup of strong, cardamom-scented Lebanese white coffee (Ahweh). Pair with a glass of refreshing Jallab (date and grape molasses drink) garnished with pine nuts. Arrange on a tiered platter with dried figs and apricots for a festive dessert display. Offer with a side of hot mint tea to cut through the richness of the buttery semolina.